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homemade Easy Homemade Lasagna With Cottage Cheese: Better Than Store-Bought photo

Easy Homemade Lasagna With Cottage Cheese: Better Than Store-Bought

A simple, layered lasagna with a savory meat sauce and creamy cottage cheese for a homestyle dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings

Equipment

  • Large Skillet
  • Mixing Bowl
  • 2-quart casserole dish
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Pot for boiling noodles

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1/2 cup onion, chopped
  • 1 clove garlic, chopped
  • 1 pound ground beef (chuck)
  • 1 pound canned tomatoes
  • 16 ounces tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 teaspoons sugar
  • 1 pound cottage cheese
  • 1 large egg beaten
  • 1/2 pound mozzarella cheese, sliced
  • 1/2 cup Parmesan cheese
  • 10 ounces lasagna noodles

Instructions
 

  • Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions; drain and set aside.
  • Preheat the oven to 350°F (175°C).
  • In a large skillet over medium heat, warm the vegetable oil. Add the chopped onion and garlic and cook until softened, about 3–5 minutes.
  • Add the ground beef and brown, breaking it up with a spoon, until no longer pink.
  • Stir in the canned tomatoes, tomato sauce, salt, pepper, basil, oregano, and sugar. Bring to a simmer, then cook uncovered for about 30 minutes to develop flavor.
  • Meanwhile, in a mixing bowl, beat the egg and stir in the cottage cheese until combined.
  • Grease a 2-quart casserole dish. Spread half of the meat sauce in the bottom, arrange 3 cooked lasagna noodles over the sauce, then spread half of the cottage cheese mixture and top with half of the sliced mozzarella.
  • Repeat the layers with the remaining sauce, 3 noodles, remaining cottage cheese mixture, and remaining mozzarella. Sprinkle the top with the Parmesan cheese.
  • Bake the assembled lasagna in the preheated oven for 30 to 40 minutes, until bubbly and heated through. Let rest a few minutes before serving.

Notes

  • Make the meat sauce a day ahead for deeper flavor.
  • This recipe is assembled in a 2‑quart casserole dish.
  • The recipe yields two layers of pasta for a balanced sauce-to-noodle ratio.